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Categories:
chicken quick-cooking polenta kosher salt unsalted butter extra-virgin olive oil onion ground pork paprika garlic onion powder chili powder ground cumin kosher salt red wine vinegar garlic tomatoes Swiss chard extra-virgin olive oil clove garlic kosher salt Fontina cheese Mozzarella cheese
Viewed: 88 - Published at: 5 years agoIngredients
- 1 quart low-sodium chicken stock
- 1 1/4 cups quick-cooking polenta
- Kosher salt
- 2 tablespoons unsalted butter, melted
- 1 tablespoon extra-virgin olive oil
- 1 small onion, diced
- 1 pound ground pork
- 2 tablespoons paprika
- 1 tablespoon granulated garlic
- 1 tablespoon onion powder
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- Kosher salt and freshly cracked pepper
- 2 tablespoons red wine vinegar
- 4 cloves garlic, minced
- 1 14 -ounce can diced fire-roasted tomatoes
- 1 bunch Swiss chard
- 1 tablespoon extra-virgin olive oil, plus more for the pan
- 1 clove garlic, minced
- Kosher salt and freshly cracked pepper
- 1/2 cup grated fontina cheese
- 1/2 cup grated mozzarella cheese
Method
- Make the polenta: Bring the chicken stock to a boil in a large pot.
- Add the polenta and whisk until fully incorporated, 3 to 4 minutes.
- Sprinkle with 1/2 teaspoon salt; cover and cook over medium heat, 5 to 6 minutes.
- Finish by folding in the melted butter.
- Keep warm.
- Make the chorizo sauce: Coat a large saute pan with the olive oil and set over medium-high heat.
- Add the onion and cook, stirring, until almost translucent, about 10 minutes.
- Add the ground pork and brown 4 to 5 minutes, breaking it up with a wooden spoon.
- Add the paprika, granulated garlic, onion powder, chili powder and cumin and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Cook 1 more minute to toast the spices, then add the vinegar, minced garlic and tomatoes.
- Simmer until the sauce is thickened and reduced, about 15 minutes.
- Taste and season once more with salt and pepper.
- Keep warm.
- Make the lasagna: Wash, drain and finely slice the chard.
- Heat the olive oil and garlic in a large skillet over medium-high heat; add the chard and saute 3 to 4 minutes.
- Season with salt and pepper.
- Drain in a colander and squeeze out any excess moisture.
- Preheat the oven to 350 degrees F. Lightly oil a 9-inch-oval or 8-inch-square baking dish.
- Pour half of the polenta in the dish and spread out evenly.
- Top with half of the chorizo sauce and all of the chard.
- Sprinkle with half of each cheese.
- Top evenly with the remaining polenta, then the remaining chorizo sauce and finally the remaining cheese.
- Cover with aluminum foil, place the dish on a sheet tray and bake 30 minutes.
- Turn on the broiler.
- Remove the foil and broil until the cheese is golden and bubbly, about 3 more minutes.
- Let sit for 25 minutes before serving.
- Photograph by Johnny Miller
